Discover the Unexpected: Creamy Sudanese Peanut Spinach & Delightful Ful Sudani Meringues

Embark on an extraordinary culinary adventure to Sudan, where traditional flavors are transformed into surprising delights! Prepare to be amazed by two remarkable recipes that showcase the versatile and beloved peanut, a staple in Sudanese cuisine. First, a velvety and nutty version of creamed spinach will challenge your perception of this classic side dish. Despite being entirely dairy-free, this Sudanese creation boasts a luscious, rich sauce that rivals any cream-based counterpart. Then, treat your senses to the delicate and addictive Peanut Meringues, known as Ful Sudani. These crispy yet creamy morsels are crafted with just a few simple ingredients, offering a unique twist on a traditional sweet treat. Get ready to explore the vibrant and comforting tastes of East Africa that will leave an unforgettable impression on your palate.

Our monthly “Eat the World” recipe challenge takes us on a fascinating virtual journey to the heart of Africa, focusing this time on the East African nations of Sudan and South Sudan. For over a century, these two lands were united, but since 2011, they have emerged as two independent republics, both traversed by the life-giving Nile River flowing from south to north. The region is characterized by an intensely hot climate, with Sudan largely defined by its desert landscapes, while South Sudan offers a more varied topography of grasslands, forests, and plains. Agriculture forms the backbone of their economies. Sudan’s primary crops include cotton, peanuts (groundnuts), sesame, gum arabic, sorghum, and sugarcane. South Sudan, grappling with a subsistence economy and ongoing challenges, focuses on sorghum, maize, millet, and rice.

Sudanese Peanut Creamed Spinach: A Dairy-Free Revelation

Despite its complex history and economic struggles, this corner of Africa is a treasure trove of incredibly flavorful dishes. One ingredient that consistently captured my attention during my research was the peanut. A staple crop, peanuts are skillfully incorporated into both sweet and savory dishes across much of Africa, imparting a distinct richness. My exploration led me to a truly remarkable recipe: creamed spinach from South Sudan, where peanut butter forms the base of an unbelievably silky and luscious sauce. The flavor profile is genuinely intriguing, prompting a delightful moment of “What is that?” on your first bite. It’s nutty, deeply savory, with a subtle sweetness from the tomato, and possesses a profound creaminess that belies its dairy-free nature. This isn’t just creamed spinach; it’s a culinary revelation that you simply must experience to understand its magic.

This dish boasts an incredible taste and texture, without a single drop of dairy cream. The spinach remains vibrant and fresh-tasting, retaining a pleasant toothsome quality, beautifully coated in the thick, silky sauce. The interplay of fresh spinach with the earthy, rich peanut butter creates a harmony that is both comforting and exotic. The natural unsweetened peanut butter is key here, ensuring the savory notes truly shine without being overshadowed by added sugars. It’s an exceptionally healthy and satisfying side dish, but easily substantial enough to serve as a main course with rice or flatbread. The simplicity of its four main ingredients—spinach, onion, peanut butter, and tomato—coming together to create such a complex and satisfying flavor is nothing short of brilliant. This Sudanese Peanut Creamed Spinach has earned a permanent spot on my table, and I’m confident it will on yours too.

Sudanese Peanut Meringues (Ful Sudani): Sweet Clouds of Nutty Bliss

Continuing my exploration along the “peanut trail,” I uncovered another delightful Sudanese delicacy: peanut macaroons, macarons, or meringues – affectionately known as Ful Sudani. While their classification might be debated, I settled on meringues, as they are essentially a joyous combination of whipped egg whites, icing sugar, and peanuts. These aren’t your ordinary cookies; they are light, wonderfully crispy on the outside, and possess a soft, pillowy center, reminiscent of French macarons but without the traditional filling. One bite is all it takes to bring a smile to your face – imagine a tiny, ethereal peanut butter cookie in cloud form. The simplicity of their four main ingredients—peanut butter, egg whites, icing sugar, and vanilla—belies the profound satisfaction they deliver. They are quick to prepare, gluten-free, and perfectly complement a cup of coffee or tea.

The beauty of Ful Sudani lies in their delicate balance of textures and flavors. The initial crunch gives way to a melt-in-your-mouth interior, releasing the warm, nutty aroma of peanuts. For an extra touch of indulgence, consider transforming these meringues into elegant peanut macarons. Simply whip up a rich chocolate ganache by melting equal parts dark chocolate and heavy cream, then cool it slightly before spreading it between two meringues, creating a truly decadent sandwich cookie. Using natural, runny peanut butter is crucial for these meringues, as it blends more easily with the whipped egg whites, ensuring a light and airy consistency. These Sudanese Peanut Meringues are a delightful testament to how simple ingredients can create an extraordinary dessert, leaving you craving just one more.

Both Sudanese Peanut Creamed Spinach and Ful Sudani Meringues have become cherished discoveries, demonstrating the incredible depth and creativity of global cuisines. I am consistently awed by the culinary treasures that emerge from exploring historical dishes and flavor combinations that, while potentially hundreds of years old, feel entirely new and exciting to our modern palates. It’s a profound and delicious way to feel connected to people across the globe, sharing small but significant pieces of our cultures through the universal language of food.

* * * * *

Sudanese Peanut Creamed Spinach Recipe

This recipe delivers an unbelievably velvety and nutty creamed spinach, surprisingly dairy-free yet lusciously rich. It serves 5 to 6 as a side dish, or 4 as a main course. For best results, use natural, unsweetened peanut butter to allow the savory notes to shine without added sugar. Full-sized, regular spinach with stems is preferred over delicate baby spinach, as its robust texture holds up better when cooked.

Ingredients:

• 1½ lbs (680 g) whole leaf spinach (approximately 3 large bunches or 24 cups chopped and loosely packed)
• ¾ cup (180 ml) water
• 1 large onion, diced
• ¾ teaspoon fine sea salt
• Pinch of cayenne pepper or a few grindings of black pepper, to taste
• ½ cup + 1 tablespoon (150 g) natural, smooth peanut butter (without added sugar)
• 1 large tomato, diced (½-inch/1cm pieces)

Instructions:

1. Prepare the Spinach: Thoroughly rinse the spinach leaves. Leave them tied in bundles and swish them in a large bowl of cold water several times to remove any dirt. Then, hold each bundle upright under running water for a second rinse, allowing water to flow between the leaves. Shake off excess water and place the bundles upright in a bowl or pot to drain thoroughly.
2. Once drained, lay the bundles on a cutting board, remove the ties, and spread the leaves slightly. Inspect and remove any bruised or damaged leaves. Reassemble the leaves into a compact bundle with all stems aligned. Slice the stems into ½-inch (1 cm) thin slices. Continue with the leafy part of the bundle, slicing it into 1-inch (2.5cm) sections. Repeat for all spinach and set the chopped spinach aside in a large bowl.
3. Sauté Onion: In a large pot, heat the ¾ cup water and diced onion over medium-high heat. Cook for 2 to 3 minutes, stirring occasionally, until the onion becomes translucent and softened.
4. Add Spinach: Add the chopped spinach, salt, and cayenne or black pepper to the pot. You may need to add the spinach in batches, incorporating it as it wilts down to make space.
5. Cook Spinach: Continue to cook, stirring frequently, until all the spinach has wilted and is still bright green, which usually takes 3 to 4 minutes. The spinach should be tender but not mushy.
6. Incorporate Peanut Butter: Stir in the natural peanut butter, ensuring it is well distributed among the spinach. If the sauce appears too thick or dry, add a splash more water to achieve a creamy consistency.
7. Add Tomato: Gently stir in the diced tomato. Heat the mixture just until it begins to bubble gently and the tomato pieces are warmed through. Be careful not to overcook the tomato, as you want it to retain some freshness and texture.
8. Serve: Remove from heat and serve immediately, or keep warm on the lowest setting for a few minutes until serving time.
9. Serving Suggestions: This Peanut Creamed Spinach makes an excellent side dish, or it can be served as a hearty main with cooked rice, potatoes, sweet potatoes, warm flatbread, or ugali (African cornmeal).

To Make a Smaller Amount of Sudanese Creamed Spinach (Serves Four as a Side Dish):

• 1 lb (450-500 g) fresh whole leaf spinach (2 large bunches)
• ½ cup (120ml) water
• 1 medium onion, diced
• ½ teaspoon fine sea salt
• Pinch of cayenne or grinding of black pepper to taste
• 6 tablespoons (100 g) natural, smooth peanut butter (without added sugar)
• 1 medium tomato, diced

* * * * *

Sudanese Peanut Meringues (Ful Sudani) Recipe

These delightful meringue cookies are light, crispy, and possess a wonderfully soft, nutty center, akin to a cloud-like peanut butter cookie. They are incredibly simple to make with just four ingredients. For an elevated treat, consider making them into “Peanut Macarons” by sandwiching them with a chocolate ganache. Use natural peanut butter here; its thinner consistency makes it easier to incorporate into the egg whites. Remember to stir your peanut butter well before measuring to re-incorporate any separated oil.

Ingredients:

• 3 large egg whites
• Pinch of salt (omit if your peanut butter already contains salt)
• 1 cup (140 g) icing sugar/powdered sugar/confectioner’s sugar
• 2 teaspoons pure vanilla extract
• 1 cup (275 g) natural peanut butter, chunky or smooth (alternatively, 2 cups/275 grams roasted, skinned, and finely ground peanuts)

Instructions:

1. Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Whip Egg Whites: In a clean, dry bowl, whip the egg whites and the pinch of salt until soft peaks form.
3. Add Sugar and Vanilla: Gradually add the icing sugar to the egg whites, continuing to beat until the mixture is glossy and holds stiff peaks. Beat in the vanilla extract until fully incorporated.
4. Combine with Peanut Butter: Place the measured peanut butter in a separate medium bowl. Add about ¼ of the whipped egg whites to the peanut butter and stir gently to loosen it up and make it more manageable.
5. Fold in Remaining Whites: Add the remaining beaten egg whites to the peanut mixture. Gently fold them in until just combined, aiming for a slightly streaky appearance rather than perfectly smooth. Overmixing will deflate the meringues.
6. Form Cookies: Using a slightly heaped tablespoon of batter or a #50 cookie scoop, drop mounds of the mixture onto the prepared baking sheets. Leave at least one inch (2.5cm) of space between each meringue to allow for slight expansion.
7. Bake: Bake for 12 to 15 minutes, or until the edges of the meringues are a light golden color. Keep a close eye on them to prevent over-browning.
8. Cool: Allow the meringues to cool in the pans for 5 minutes before carefully transferring them to a wire baking rack to cool completely.

Makes approximately 32 cookies.

Guten Appetit!

Join us on the “Eat the World” journey! Check out all the wonderful Sudanese dishes prepared by fellow members and share your culinary creations with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Discover more delicious creations from our “Eat the World” community:

• Palatable Pastime: Best Easy Hummus
• Magical Ingredients: Sudanese Tamia
• A Day in the Life on the Farm: Sudanese Peanut Stew
• Pandemonium Noshery: Kamounia – Sudanese Stewed Beef
• Sneha’s Recipe: Gurasa – Sudanese Flatbread
• Amy’s Cooking Adventures: Red Lentil Soup (Sudanese Addas)
• Culinary Adventures with Camilla: Basbousa and Karkadé
• Making Miracles: Sudanese Rice and Potato Goulash
• Kitchen Frau: Peanut Butter Creamed Spinach and Sudanese Peanut Butter Meringues

Want to receive new Kitchen Frau recipes directly to your email? Sign up here and you’ll get a handy and useful kitchen tip along with each recipe, too. (No spam ever.)

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

Don’t forget to PIN IT to save the recipe:

Explore More of Our ‘Eat the World’ Recipe Challenges:

(in alphabetical order)

• Argentina: Red Chimichurri Sauce
• Bangladesh: Chingri Masala (Shrimp Curry)
• Bulgaria: Patatnik (Savoury Potato and Cheese Pie)
• Cambodia: Noum Kong (Cambodian Rice Flour Doughnuts)
• Colombia: Pan de Yuca (Warm Cheese Buns)
• Egypt: Fava Beans and Feta
• England: Gluten Free Fish and Chips and Mushy Peas
• Ethiopia: Four Ethiopian Recipes for a Fantastic Feast
• Fiji: Spiced Sweet Potato and Banana Salad
• Finland: Lohikeitto (Creamy Salmon, Potato, and Dill Soup)
• France: Axoa d’Espelette (A Simple Stew from the Basque Country)
• Georgia: Charkhlis Chogi (Beets with Sour Cherry Sauce)
• Hungary: Túrós Csusza (Pasta with Cottage Cheese)
• India: Kerala Upma (Fluffy, Kerala Style Breakfast Upma Recipe)
• Iraq: Tepsi Baytinijan (Eggplant & Meatball Casserole)
• Ireland: Dublin Coddle (A tasty Sausage and Potato Stew)
• Israel: Cucumber, Feta, and Watermelon Salad
• Jamaica: Rice and Peas (Coconut Rice and Red Beans)
• Kenya:Maharagwe with Ugali (Red Beans with Cornmeal Slice)
• Laos: Ping Gai (Lao Grilled Chicken Wings)
• Mexico: Cochinita Pibil Tacos (Pit Barbecued Pig to Make in Your Oven)
• Netherlands: Boerenkool Stamppot (Kale-Potato Mash with Sausages & Pears)
• New Zealand: Classic Pavlova
• Poland: Polish Honey Cake
• Portugal: Tuna and Sardine Pâtés
• Puerto Rico: Piña Colada Cocktail
• Senegal: Mafé (Beef and Peanut Stew)
• Sweden: Swedish Meatballs with Cream Gravy
• Switzerland (Christmas): Basler Leckerli Cookies
• Thailand: Shrimp Laksa (Khung)
• Trinidad & Tobago: Peanut Butter Prunes
• Ukraine: Buckwheat Kasha with Beef
• United States (Soul Food): Smothered Pork Chops
• Vietnam: Caramelized Pork Rice Bowls